Tuesday, June 30, 2020

Pumpkin Bars With Cream Cheese

Pumpkin Bars With Cream Cheese | #Pumpkinbarswithcreamcheesefrosting #Pumpkindessertrecipes #Pumpkinbarseasy #Pumpkinbarswithcreamcheesefrostingeasy #Holidaydesserts #Pumpkincookierecipe #Fallbaking #Homemadecookies #Bakingrecipes #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkincheesecake



Ingredients

  • Pumpkin Bars:
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 1 ¾ cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • For Cream Cheese mixture:
  • 16 oz. cream cheese-softened
  • 1 ½ Tablespoons corn starch
  • 1 /3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs- slightly beaten

Instructions
  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
  2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
  3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
  4. Mix in dry ingredients and pour in prepared pan, then smooth the top.
  5. Mix softened cream cheese, sugar, corn starch and vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
  6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
  7. Cool completely before serving.

recipe adapted >>>>>  here

Sunday, June 28, 2020

5 Minute Buffalo Chicken Wraps

5 MINUTE BUFFALO CHICKEN WRAPS - #recipes #chicken #chickenfoodrecipes #chickenrecipes #Turkeywraps #Chickenwrapshealthy #Wrapsrecipeshealthy #Delishrecipes #Healthygrilledchickenrecipes #Chickenrecipesfordinner #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Creamybeefandshells #Dinnerideaseasy #Hamburgermeatrecipes

Ingredients

  • 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
  • 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
  • 1 cup shredded lettuce
  • 1/4 cup ranch or blue cheese dressing
  • 4 medium flour tortillas
  • Optional fillings: tomato onion, shredded cheese

Instructions

  1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

RECIPE ADAPTED >>>>>  here

Saturday, June 20, 2020

SOFT 100% WHOLE WHEAT DINNER ROLLS

SOFT 100% WHOLE WHEAT DINNER ROLLS | #Homemadegrahamcrackers #Grahamcrackerrecipes #Wholewheatdinnerrolls #Wholewheatrollsrecipe #Wholewheatflourrecipes #Easywholewheatrollshealthy #Wholewheatpizzadoughrecipe #Kitchenaidmixerrecipes #Wholewheatpizzacrust #Healthybreadrecipe #Wholewheatdinnerrolls #Honeywheatbreadrecipe

Ingredients

  • 2 tablespoons active dry yeast (instant works, too)
  • 1/2 cup warm water
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4–1/2-5 cups whole wheat flour
  • 1–1/2 teaspoon salt

Instructions

  1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  6. Let rise, covered for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Bake for 20-25 minutes until golden brown.

recipe adapted >>>>>  here

Monday, June 15, 2020

Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake | #Snickerdoodlecheesecakebars #Peanutbuttercuppokecake #Raspberrydesserts #Cupcakecakes #Lemonraspberrycake #Lemonraspberrycheesecakebars #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Barsrecipes #Strawberrypierecipeeasy #Cupcakecakes #Peanutbuttercuppokecake

Ingredients

  • 20 vanilla sandwich cookies , such as Golden Oreos
  • 1/4 cup unsalted butter , melted
  • 2 pints strawberry ice cream , softened
  • 3/4 cup heavy whipping cream*
  • 8-10 large strawberries , cored and cut into pieces

Instructions

  1. Line a 9x9 inch square pan* with aluminum foil, leaving an overhang around the sides.
  2. Crush the cookies (wafers and filling) either in a food processor, or in a ziploc bag crushing them with a wooden spoon.
  3. Mix together the crushed cookies and melted butter.
  4. Press the mixture into the bottom of the prepared pan.
  5. Spoon the ice cream over top top of the cookie crust and smooth the top.
  6. Cover the pan and place in the freezer for at least an hour before serving.
  7. When ready to serve, whip the cream until peaks form.
  8. Spread the whipped cream over top of the ice cream and top with chopped berries.

recipe adapted >>>>>  here

Saturday, June 13, 2020

VEGAN CORN CHOWDER RECIPE

VEGAN CORN CHOWDER RECIPE | #Vegansouprecipes #Lentilrecipes #Easyveganmeals #Meatlessmeals #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Easyveganmeals #Vegandinnerrecipes #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Dairyfreedinner

Ingredients

  • 4 ears corn shucked and steamed
  • 2 large red potatoes peeled and chopped
  • 3 tablespoons coconut oil or olive oil
  • 1 large white onion
  • 5 cloves large garlic minced
  • 3 large carrots peeled and chopped
  • 3 large stalks celery chopped
  • 1 large red bell pepper cored and chopped
  • 1-½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water or vegetable broth

Instructions

  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
  4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
  7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

recipe adapted >>>>>  here

Thursday, June 11, 2020

Food Court Bourbon Chicken Copycat Recipe

Food Court Bourbon Chicken Copycat Recipe | #Food #Court #Bourbon #Chicken #Copycat #Recipes #Chicken_recipes_healthy #Chicken_lo_mein_recipe #Healthy_dinner_recipes #Easy_dinner_recipes #Stuffed_chicken_recipes #Lo_mein_noodles

Ingredients

  • 1 Tbsp olive oil
  • 2 LB chicken thighs, skinless.
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper (I used 4 turns on the pepper mill)
  • 1/3 Cup soy sauce
  • 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
  • 1/2 Cup water
  • 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
  • 1/2 Cup brown sugar, tightly packed
  • 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Instructions

  1. Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
  2. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
  3. In a large saute pan or skillet heat the oil on medium high heat.
  4. Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
  5. Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don’t rush this as you want the alcohol to cook off from the whiskey.
  6. Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
  7. Serve over rice.

recipe adapted >>>>>  here

Friday, June 5, 2020

Crockpot Frito Chili Pie

Crockpot Frito Chili Pie | #Crockpotchilieasy #Crockpotlasagnacasserole #Instantpotchickenandeggnoodles #Chilibeansrecipecrockpot #Chickenandeggnoodlerecipes #Cookingrecipes #Fritopiecasserole #Fritochilipie #Groundbeefrecipesfordinner #Tacopierecipe #Beefykingranchcasserole #Fritotacopie

Ingredients

  • 1 Pound Ground Beef
  • 1 Medium Onion Chopped
  • 1 (8 ounce) Can Tomato Sauce
  • 1 (14 ounce) Can Diced Tomatoes
  • 1 (15 ounce) Can Pinto Beans
  • 1 (15 ounce) Can Chili Beans
  • 1 Package Taco Seasoning
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 (10 ounce) Bag Fritos Corn Chips

Instructions

  1. Brown the ground beef with the chopped onion in a medium skillet over medium-high heat. Drain grease from meat if necessary.
  2. Pour ground beef mixture into the slow cooker. Add the tomato sauce, diced tomatoes, beans, and seasonings to the crockpot. Stir. Cook on low for 6-8 hours or high for 4-5 hours.
  3. Right before serving, stir one cup of the cheese into the chili. Top with remaining cheese and Fritos.
  4. Serve with more chips, sour cream, letttuce, tomato as desired.

recipe adapted  >>>>>  here